La Taperia Recipe

Marinated Tapas-Style Plate

1. 1

   Make the marinade

   In a medium bowl whisk together the extra-virgin olive oil, sherry vinegar, lemon juice, smoked paprika, minced garlic, sea salt, and freshly ground black pepper until emulsified.

2. 2

   Combine aromatics

   Add the bay leaf to the marinade and stir to release aroma. Let the mixture sit while you assemble the ingredients so flavors meld (5–10 minutes).

3. 3

   Marinate olives and vegetables

   Place the marinated olives, sliced roasted red peppers, and quartered artichoke hearts into a shallow bowl or container. Pour about half of the prepared marinade over them, tossing gently to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let flavors infuse.

4. 4

   Prepare remaining components

   While olives and veg marinate, place the roasted almonds in a small skillet over medium heat and toast 2–3 minutes until fragrant, stirring constantly to avoid burning. Remove to a bowl to cool. If using chorizo, briefly warm slices in the skillet 30–45 seconds per side to render a bit of fat and intensify flavor. Pat dry on paper towel. Toss cherry tomato halves and manchego cubes together with the remaining half of the marinade so they are lightly coated.

5. 5

   Assemble the plate

   On a large serving platter or board arrange the marinated olives, roasted red peppers, artichoke hearts, warmed chorizo/salami slices, manchego and tomato mixture, and toasted almonds in separate clusters so guests can choose. Remove and discard the bay leaf from the marinated vegetables before placing them on the platter.

6. 6

   Finish and dress

   Drizzle any remaining marinade over the assembled components, then scatter chopped fresh parsley over everything. Season with additional flaky sea salt and black pepper to taste.

7. 7

   Serve immediately with slices of crusty toasted bread or baguette. For best flavor allow the marinated elements to sit at room temperature 10–15 minutes before serving so olive oil loosens and flavors bloom.